2/3 cup light brown sugar
1/2 cup low-sodium soy sauce
2 tbsp. sesame oil
2 tbsp. rice vinegar
2 tbsp. minced fresh ginger
4 minced garlic cloves
1/2 tsp. red pepper flakes
1 rack pork ribs, (about 3 lbs, cut into sections of 3-4 ribs)
2 tbsp. cornstarch
3 scallions, trimmed and thinly sliced
1 tsp. sesame seeds

In a small bowl, blend sugar, soy sauce, sesame oil, vinegar, ginger, garlic and red pepper flakes. Place ribs in slow cooker bowl, add sauce, cover, cook on high for 6 hours or until meat is tender.

Transfer ribs to platter. Strain sauce, discard excess fat. Combine cornstarch and 1/4 cup water, blend with sauce in a saucepan. Bring to boil over high heat, cook for 2 minutes, stirring until thickened.

Top ribs with 1/2 cup sauce, scallions and sesame seeds, serve with remaining sauce.

Submitted by: Sherry Monfils